Cocotte? Dutch oven? Surely they’re the same thing, right? Well, yes and no. Here is a two-minute read which will highlight the differences between the two types of pots and when is best to use them.
Table of Contents
- What is a Dutch Oven?
- What is a Cocette?
- Dutch Oven vs cFrench Cocette: the Differences
- Are a Cocette and a Dutch Oven the Same?
- Examples of dutch ovens and cocettes
- Dutch Oven vs Cocette: Which One Should I Buy?
- FAQs On Cocotte vs Dutch Oven
- Dutch Oven vs Cocette: Not too Different After All
What is a Dutch Oven?
A traditional Dutch oven is a cast iron pot with no enamel coating. It is important to season your cast iron cookware before use. This gives the interior a non-stick surface and prevents the Dutch oven from rusting. Nowadays Dutch ovens are more commonly known to be enameled, though aluminum or ceramic ones are also available.
The name is derived from a 17th-century Dutch manufacturing process. But since then, the French have taken the cast iron pots and coated them in enamel.
Dutch ovens are sturdy and durable and can last a lifetime if looked after correctly.
Cast iron dutch ovens are great for outdoor cooking, like camping – but great for indoor use too.
What is a Cocette?
A cocette or French cooking pot is made from enameled cast iron. Put simply, it is a Dutch oven with an enamel coating. It typically has grooves or spikes on the interior of the lid to allow the food to self-baste while cooking, allowing retention of the heat and cooking the dish faster.
Dutch Oven vs cFrench Cocette: the Differences
The table below has outlined the key differences between a cocette and a dutch oven.
| Feature | Dutch oven | Cocette |
| Materials | Typically cast iron only | Cast iron coated with enamel |
| Cooking facilities | Indoor and outdoor uses | Indoor only |
| Lid | May need to re-baste | Spiked lid to promote self-basting |
| Weight | Lighter than cocette | Heavier than dutch oven |
Are a Cocette and a Dutch Oven the Same?
As a cocette is a type of Dutch oven, yes. Both pots are essentially the same and the names are quite interchangeable.
Traditionally, Dutch ovens were pure cast iron but nowadays, they’re typically enameled cast iron. Major Dutch oven brands today, such as Le Creuset, all have an enamel finish.
The cast iron material paired with a tight-fitting lid allows for even heat distribution, cooking the food evenly throughout in much less time.
Both the cocette and Dutch oven have excellent heat retention: Food will be kept warmer for longer after being removed from the oven. The opposite is also true, and if kept in the fridge – food will stay cooler for longer. Perfect for a hot summer’s day!
The two types of pots are great for stewing, roasting, browning, and baking. Dutch ovens and cocettes can shorten cooking time by retaining food vapors inside a completely locked cookware.
List of Cocette and Dutch Oven Similarities
- Tight-fitting lid promoting heat retention for faster, evenly cooked meals
- Excellent for searing, browning, roasting, sauteing, baking simmering, boiling, frying, and steaming.
- Can cook almost any type of food
- Double as a cooking dish and as a stylish serving dish
- Made in France using the highest quality materials
- Stunning product finish
- World renowned reputation for the brand
Note: A cocette or enameled Dutch oven must never be placed on a campfire, burning wood, or hot coals.
Examples of dutch ovens and cocettes
Both pots are a beautiful addition to your kitchen and come in many different shapes, such as They are both a brilliant way to take your cooking a step further to effortlessly create delicious meals.
Dutch oven
For almost a century, Le Creuset is the hallmark name in Dutch ovens. Le Creuset produces truly a high-quality Dutch oven. They offer a lifetime warranty and, while they’re expensive, their products can often appreciate over time if looked after well.
Figuring out which Le Creuset product is best to buy is difficult, but I’m here to help!
Cocette
Staub has been the prevailing choice for cocette pots. The lid has a self-basting spike technology which evenly distributes the condensation within to keep food moist without the need for removing the lid. This keeps the temperature within the pot consistent and will cook your tasty meals to perfection.
The Staub cocette knob handle is either made from brass or nickel-plated so it can withstand temperatures of up to 500 degrees Fahrenheit.
Dutch Oven vs Cocette: Which One Should I Buy?
Staub’s cocette and Le Creuset’s Dutch oven are two high-quality products and the decider will come down to personal preference.
To help make the decision a little easier, I’ve outlined the pros and cons of both products in the table below:
List of Pros for the Cocette vs Dutch oven
| Staub’s cocette | Le Creuset’s Dutch oven |
| Self-basting lid that evenly distributes moisture and effortlessly prevents food from drying out | Larger handles with lots of finger space |
| Porous enamel that allows itself to naturally season the non-stick interior through its lifetime | Appreciates in value over time |
| Maximum standard temperature of 500 degrees Fahrenheit | Sand coloured enamel – easy to see cooking stage of food |
Cons list for the cocette vs dutch oven
| Staub’s cocette | Le Creuset’s dutch oven |
| Dark interior making it difficult to see the cooking stage which food is at | Interior is probe to staining |
| The self-basting lid spikes are a little harder to clean | Are more expensive compared to other products on the market |
| Prone to scratching when used with metal utensils |
FAQs On Cocotte vs Dutch Oven
Is a cocette the same as a Dutch oven?
Fundamentally, yes it is. It is an enameled cast iron pot
Why are Dutch ovens so expensive?
Both brands are highly reputable and only the highest-quality materials are used in their production. They have to be produced to an exact standard, which causes cost implications.
I’ve written a piece explaining why Le Creuset is so expensive on the blog, so check it out!
How do you season a Dutch oven?
– Preheat your oven to 375 degrees Fahrenheit for 5-7 minutes
– Wash your cast iron Dutch oven in warm, soapy water. Dry with a tea towel
– Spread a thin layer of oil all over the surface of the interior of the pot
– Place your Dutch oven into the conventional oven, leaving for roughly 1 hour
– Remove pot to cool before storing. Et voila!
Dutch Oven vs Cocette: Not too Different After All
Reviewing both products, the aforementioned differences are pretty minor. “Dutch oven” is actually quite applicable to both products.
Knowing which one to choose is down to personal preference. Use the pros and cons list above to make sure you make the right decision!
I absolutely love the self-basting spike technology in the lid of the Staub cocette. This is amazing for cooking so many dishes, particularly poultry. By eliminating the need to remove the lid, the inside temperature will stay constant and ensure your meat is cooked evenly throughout, while keeping the exterior nice and moist.
If you don’t already have a cocette or dutch oven, they are a super stylish addition to your kitchen and a great way to take your cooking to the next level!
